kengr

I've been known to go the other way and use leftover Ramen flavor packets with rice or the like.

In this case, the "season" was Morton's Natures Seasons. Mostly for the salt, but the pepper, garlic, etc didn't hurt.

When I make ramen, I use chopped up hot dogs, and lots of veggies (current mix is mushrooms and brussel sprouts.

My "beans and rice" takeoff adds beef soup base, gran garlic, onion flakes, chili powder, and chopped up Bar-S hot sausage.

What I call "lentil glop" is lentils, ham soup base and chopped bacon (from the "cheap" packages of bacon ends and pieces)

Gotta figure out something to do with the tons of quinoa, split peas (yellow) and other stuff from food boxes). And then there's all the dried pinto beans (have most of a milk crate full of those)